I may be biased but…
It truly is the most Kenyan Kenya!
I have had the Gatomboya washing station in my heart since my first days in the coffee yard. In one of the Krakow roasteries, the barista asked – Peru or Kenya – and you had to know which team I was playing for. I’ve already drank Peru, but this time I chose Kenya – it was the shot of the century, and the rest is history.
I felt all the butterflies in my stomach thanks to Gatomboy’s coffee. The station is operated by the Barichu agricultural cooperative (FCS), which brings together about 1,000 farmers – most of them sell cherries on-site. They grow coffee on very small plots, the harvested fruit is stripped of its pulp, fermented overnight, washed, and then dried for 10-12 days.
In most Kenyan stations, this process is similar, but the coffees do not taste the same – the soil where beans grow is different, and the fermentation time is different. Of course, we have a sweet compote here – but apart from the masterful processing process, it is seasoned with a touch of sentiment.
It’s worth it even without a common history – you have to start somewhere!
